Category: Rawfood

Us girls from Berlinveganlove finally got together again in my current home in Stoke Newington, London. We had lots of fun and laughter and also a lot of food. We explored vegan restaurants in London that we haven’t blogged about yet (all to come in the next few weeks 🙂 ) And we created new raw-vegan recipes in my kitchen. As we are both into yoga and sports and Aino dances a lot we enjoy a little protein boost from time to time.

If you are vegan you have probably experienced people bombarding you with the question “where do you get your protein from?” Infact this is a running joke amongst vegans and there are quite a few funny youtube videos on that topic like this song for example:

Infact It is easy for a vegan diet to meet recommendations for protein, as long as the calorie intake is adequate. It is more important to eat a varied diet throughout the day than the strict protein combining which is not necessary.

If you are working out a lot though, your protein needs can be higher. For us that means taking care to nourish ourselves after workout with either a natural occurring protein like chia seeds, asparagus, pumpkin seeds, broccoli, almonds, quinoa, spinach, peanuts, oatmeal, kale, tofu, beans, lentils, spirulina….(and the list goes on and on 🙂 ) or a protein supplement after our training to help our muscles to recover and to get stronger.
We got two samples of protein powder given by lovely Michelle from Arbonne who are a cruelty free company so that we could test them in our post-workout recipes. Airbonne is a company that has decided to be as “green” as possible, providing pure and natural products. Apart from nutritonal products they also stock skin care, bath&body and cosmetics. All are natural products, botanically based and vegan certified.
Here is a link to the protein powder: http://www.arbonne.com/Pws/homeoffice/store/AMUS/catalog/Post-Workout,1026.aspx

We also made this baby! A raw-vegan Vanilla-Raspberry Protein Smoothie. For that we used bananas, flax seeds, raspberries, Provamel almond yoghurt which is sugar free and the Arbonne vanilla Protein powder.

Ingredients:

2.5 ripe Bananas

2 Tbsp soaked Flaxseeds

1.5 cup Provamel Almond Yoghurt

2 Tbsp Arbonne Vanilla Protein powder

1 Cup Raspberries

Directions:

1.soak flaxseeds for about 10 to 15 minutes
2. Peel bananas and place in blender
3. add Yoghurt plus the soaked flaxseeds as well as the protein powder
4. blend and pour half amount of the mixture into your smoothie glasses
5. blend remaining smoothie with the raspberries
6. pour on top of the vanilla smoothie

If you like you can decorate the smoothie with mashed up raspberries like we did in the last picture.

So our conclusion: if you are doing a lot of sport and work out it can be very helpful to add extra protein to your nutrition! With the Arbonne protein mix you can easily make tasty smoothies, shakes, puddings or just add it in your porridge for example!

This is a really easy recipe for homemade delicious ice cream without sugar. It is great for a supernice special desert for when you invite friends for dinner because you can prepare it earlier and keep it in the freezer. My guests were really surprised how well the flavours harmonised. The basil freshens the creamy coconut and pistachio flavour and gives it a nice twist. Moreover it makes the color go nice and green. I really love this ice cream because it’s so easy to make but is sooo special. Everyone will love you if you treat them with this 😉
For three portions:

3-4 ripe bananas (they have to have brown spots!)

handful of pistachio nuts

3-5 tablespoons coconut milk (take care to not make it to liquid!)

small handful fresh basil

Maple syrup

First you need to freeze the bananas for approximately 6 hours. I peel and cut them and freeze them inside a tupper box. Then you just put all the ingredients, except half the amount of pistachio, into your food processor and blend. You’ll have to stop and scrape down the sides for a few times. When everything is really creamy you take it out and fill in a tupper box and freeze it for about 1 hour. Add the other half of the pistachios after half an hour. You’ll have to stir the ice cream for a few times so that everything freezes equally and stays creamy.
ENJOY!!!!!!

This is an desperate I need cake NOW recipe, made from scratch and all my attempts in making the ice-cream balls look nice, failed as you can see. Nevertheless it was a really nice creation that lifted my mood in no time and pleased my taste buds efficiently. The special flavor of rosewater makes the strawberry ice cream really delicious and gives it an oriental touch. For the crust I took my raw flat bread which I had on hand and spread a lot of maple syrup on top of it. If you can’t be bothered to make the bread you could also simply make a crust of almonds and dates.

If you are using the flat bread then stance a round piece out of the bread to build your crust. I used my steel salad bowl for that matter. Spread the maple sirup very generously. If you are making the crust of almonds and dates then blend them in your food processor and form a round base somehow.

Then make the cream of the cashew and the cocoa powder in the food processor, add maple syrup and a little water if you think it’s too thick . Then top your cake base with it. Let it sit in the fridge for the time you need to make the Ice cream.

Throw the ingredients for the ice cream in the food processor and let it blend for a few minutes. As it is too soft after blending you’ll have to freeze it now again for some time. I think I waited for 30-40 min. Now take your base with the cashew cream and decorate with the ice cream. Take a few dried roses if your presenting it to someone special (I’m not mentioning valentines, no no no) and go wild on the decoration. I used dried coconut too. Or just go for it and munch it up for your egoistic self. Bon appétit

Hello you guys,
finally I found out how to make my own raw bread at home with the use of my oven. I’m so thankful for it because now I am having a healthy and delicious alternative for my bread cravings. It’s much cheaper than any raw bread or raw crackers that you can buy in a store and you can eat it fresh and warm out of the oven 🙂 As I’ve been reading a lot about gluten lately I am noticing how much better I feel when I don’t eat products with gluten inside.

I tried out a few varieties until now and found out that I really love the taste of sesame seeds so I put a lot of them. They are rich in calcium and iron and are beneficial for strong bones. Also I add some shredded and dried coconut for the texture. I feel it makes the bread much more chewy and tangy. Also sprouted buckwheat has a nice nutty flavour and is amazingly healthy. You can experiment with your seeds and nuts as you like and create your own bread recipe. I usually always add sprouted sunflower seeds and soaked flax seeds because they hold the dough together the best.

You can also add some mashed banana if you like. simply throw everything into your food processor and blend for 2-3 min. You’ll have to stop occasionally to scrape down the sides and blend again. The dough should be sticking together now but easy to spread on the parchment paper. Spread it out evenly not thicker than 7mm. Heat your oven on the lowest possible. That should generally be accurate to not cross 40°. If you have an oven thermometer that would be perfect. I didn’t have one but I came across the tip that If you can stick your hand inside the oven and it doesn’t feel uncomfortable too hot then it won’t do any damage to the food either. SO the big trick is that you leave the oven door slightly open to prevent the oven from getting too hot. I used my metal grater for that purpose as you can see on the picture. So if you got your bread in with the door open, check with your hand after the first 10 min. and if you feel it’s too hot you’ll just have to adjust the oven door slightly.
Baking time is 1 h but usually I take it out after 50 min because I’m mostly impatient and I don’t mind the dough being a little damp.
Btw it tastes delicious with avocado, fresh spinach, and tomatoes. You can also make a pizza out of it and top it with mushrooms peppers and sweetcorn. And I also already used the bread as a cookie cake crust where I spread maple syrup all over it.

Well I hope you enjoy this little recipe as much as I do and it improves your eating habits to the better 🙂

This is an easy way to get rid of tired ‘n dull looking winter skin. Shine from your inside and glow brighter than the X-mas lights 🙂

Have two (or at least one!) of these each day and you will feel like a true pleiadian on earth. Plus you’ll not have to worry about being sick with the flu. Pass this recipe on, in order to do some good before christmas 🙂

I created this recipe when I got home from the Maybachufer market one day and had a whole big box of super-ripe persimmons (also called sharon fruit or khaki)which I got for a ridiculously cheap price. I decided to freeze half the fruits to use for smoothies, the other half is responsible for this delightful supersweet n’ creamy chocolate cake which is absolutely sugar-free and wheat-free! If you replace the almonds with pumpkin seeds the recipe is nut-free too, and calories are reduced to a minimum. You can make this cake in a Christmas version too if you add cinnamon and fresh ground cardamon seeds. I used dark chocolate powder as I can’t always afford the raw chocolate powder. It’s usually found in the baking section of any supermarket and is 100% dark chocolate but processed with a heating method which makes it the only non-raw ingredient for this cake. Still it`s a superhealthy treat that nourishes your body and your soul…

Ingredients for the dough:

1/2 cup almonds (soaked over night)

1/2 cup sprouted sunflower seeds

6 medium sized dates

dark chocolate powder / raw chocolate powder

Ingredients for the filling:

3-4 ripe persimmons

1/2 cup dark chocolate powder

3-4 Tbs chia seeds

Ingredients for the icing:

1/2 cup tahini

2 Tbs Maple syrup

First you start by making the dough. You simply combine all ingredients in your food processor and mix for 3-4 min. until you are left with a sticky, soft dough. You may have to add a little more of the dry ingredients if it is too sticky (or the other way around) so you can work it well with your hands. Get a small tray (or use a steel bowl like I did) and use some coconut or olive oil to spread a thin layer all over the tray to prevent the dough from sticking. Then spread the dough 1-2 cm thick inside the tray and leave some dough to cover once the filling is inside.

For the filling you mix the persimmons and the chocolate powder in the processor for approx. 2 min. then pour into the tray and add the chia seeds. Let the seeds soak in the pulp for 1/2h and occasionally stir it up. You will notice your pulp getting thicker and thicker. If it is not thick enough (should be like a wobbly but firm jelly) then add some more seeds and wait patiently.
Fill the pulp into your prepared baking tray / bowl and use the rest of the dough to cover it up.

Let it sit in the fridge for about an hour…or as long as you can wait! Then the drama of getting the cake out of the baking tray in one piece starts 🙂 Stay cool, even if it falls apart you can still squash it together somehow and it will still look good with the icing 😉 Then give it a very, very generous icing of the tahini/maple syrup mix (the best icing I ever tried!)

One of my most favorite ways to start the day!
This chocolate pudding is as healthy and tasty as its also really easy and fast made!!
You just need (for 1 person)

• 1 avocado
• 1 banana
• half apple
• cocoa powder

Give all in a blender and its ready to eat!!
If you want to make an ice cream out of it, cut banana and apple in pieces and freeze it before you blend all together!!
And the best… There is absolutely no need of sugar!! If you want it extra sweet add 1 or 2 dates!!!

These two recipes have been rocking my mornings for the past days. Cake and Ice-cream for breakfast what more could anyone wish for ? 😀
Completely sugar free and a natural, fresh, fruity energy boost for a good start into the hot summer days.
It’s really simple and fast to prepare.
All you need to have is a food processor, soaked nuts and frozen fruit for the Ice-cream. It takes me 15 min. to prepare both deliciousies in the morning.

(everything for one portion)Start with the cake crust:
– half a cup soaked almonds
– half a cup figs

blend in the food processor until you have a sticky dough (2 min. ).
then form the dough into a square (or round) cake-base.

Cut a nectarine in slices and place on the cake-base. Add a few raspberries and voilà here goes your piece of cake.

You can replace the almonds that I used with any other nuts that you like ( paranuts, walnuts cashews etc. ) I also switch figs with dates from time to time which makes the whole thing much sweeter. Also the fruit are free to be replaced of course. just be creative 🙂

After way too long time I couldn’t find the time to write something, for it took me too much time to finish my bachelor thesis and also to recover from this 😉
My last entry was a green smoothy, so I start again with a green smoothy which I had for breakfast!
Really sweet taste and energy giving in the morning!

For a little extra green I let the leaves on the strawberries and put it all in a blender. Often are many vitamins in the leaves if fruits and vegetables!
After putting a little water and blending you will have a smoothy for 2 or 3 persons. Does it sound crazy if I tell you that I drank all alone? 😉

Today I end the day with a nice movie evening with friends and a green smoothy! All but me were eating pizza by the way but since a few days I eat a lot of raw stuff and it feels great! The more healthy you eat, the more you have longing for all the good healthy stuff!!
Oh and the ingredients…:
• 1 apple
• celery
• 1 kiwi
• a hand full spinach
Blend and ready!!